Mexican Chicken and Rice

When you’re craving a hearty, flavor-packed Mexican rice dish, look no further than this Mexican chicken and rice casserole. It comes together easily in one skillet, and it’s loaded with chicken, peppers, onions and spices. Make it as a main dish, add it to burritos or loaded nachos, or serve it as a side dish alongside other favorite Mexican-inspired fare. Bonus: This recipe calls for instant rice, which cuts the prep and cook time of this meal down to just about 20 minutes, start to finish. For busy weeknight dinners, it’s a total win.

Ingredients for Mexican Chicken and Rice

• Chicken: Look for boneless, skinless chicken breasts, or use leftover roasted whole chicken.
• Veggies: Green pepper and onion add a nice crunch and flavor to the dish.
• Canola oil: You can sub in extra virgin olive oil, if you prefer, but look for a mild flavored one.
• Whole-kernel canned corn: If you prefer frozen corn or fresh corn cut off the cob, that’s fine as well.
• Chicken broth: Premade chicken broth is easiest, but homemade chicken broth is always good too.
• Salsa: Use your favorite salsa, or feel free to use a version with black beans, mango or corn—these ingredients will only benefit this Mexican chicken with rice.
• Spices: You’ll be using salt, chili powder (optional, but a nice touch) and pepper.
• Instant rice: Using uncooked instant rice cuts down on prep time.
• Cheddar cheese: You can use mozzarella or a mix of the two if you like, but cheddar adds a delicious boost of sharp, cheesy flavor.

Directions

Step 1: Saute the chicken and veggies

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In a large skillet or cast-iron pan, saute the chicken, green pepper and onion in oil until the chicken is no longer pink and the vegetables are crisp-tender.

Step 2: Add the flavorings

Kayla Blydenburgh for Taste of Home

Add the corn, broth, salsa, salt, chili powder (if you’re using it) and pepper, and bring the pan to a boil.

Step 3: Add the rice and cheese

Kayla Blydenburgh for Taste of Home

Stir in the rice, then cover the pot and remove it from the heat. Let it stand for five minutes, then fluff with a fork. Sprinkle on the cheese, then cover the pan and let it stand for an additional two minutes, or until the cheese is melted.

Kayla Blydenburgh for Taste of Home

Mexican Chicken and Rice Variations

• Add more veggies: Don’t limit yourself to green peppers, onion and corn. Feel free to add finely chopped spinach, minced asparagus, green onions, a variety of peppers and fresh tomatoes to the mix. Mushrooms also add a nice touch.
• Add some spice: Paprika, cumin, oregano, parsley, cilantro—really, you have plenty of choices. You can even turn this into a taco-inspired Mexican chicken and rice dish by adding homemade taco seasoning to the mix.

How to Store Mexican Chicken and Rice

Keep any leftovers directly in the skillet that you used to cook the casserole. Once it’s cool, cover it and place it in the fridge. If you’d prefer, you can remove the leftovers from the pan to an airtight container.

How long does Mexican chicken, cheese and rice last?

If stored properly, this dish will keep in the fridge for three to four days.

Mexican Chicken and Rice Tips

Kayla Blydenburgh for Taste of Home

Can I make this vegetarian?

Yes, this Mexican chicken and rice recipe is an easy dish to turn into a vegetarian-friendly meal. Simply swap out the chicken and chicken broth, using black beans and vegetable broth as substitutes.

Can I use other meats?

Yes, although chicken tastes lovely in this dish, consider using turkey, pork or your favorite cut of steak cut into small strips. You won’t need to alter the recipe at all, otherwise.

How do I avoid mushy rice?

The instant rice will cook in just a few minutes, so you shouldn’t have to worry about a mush factor. If you’ve decided to go with regular rice and pre-cook it, make sure to cook it until just tender—if you cook it too long, you’ll be left with a mushy meal when you add it into the recipe.